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Marinated Pork Belly Roast Slow Cooked in Clay Recipe

March 24, 2017

Marinated Pork Belly Roast Slow Cooked in Clay Recipe

Followers of low carb and paleo diets are often looking for more grain-free and high-fat recipes that taste great. No matter what kind of diet you subscribe to, it’s easy to get into a rut when you’re cooking dinner every night. There are of course the weekly favorites, those dishes that everyone loves and wants to have on a regular basis.

But what happens when those old stand-bys get a little bit old, and everyone is looking for something new and exciting for dinner? This recipe is definitely different, and the marinade brings out a taste and texture that are really unique.Be sure to start this one the day before, as it needs to marinate at least overnight to get the desired effect.

Ingredients:

  • Pork belly (any size)
  • 12-16 oz Apple cider (enough to cover)
  • Salt and pepper to cover
  • Vegetables (celery, onions, carrots, Brussels sprouts, etc)
Directions:
  1. Place the pork belly in a shallow dish and season with salt and pepper
  2. Pour apple cider over belly and put in a resealable bag
  3. Marinate overnight (8-10 hours) in the refrigerator
  4. Put pork belly and marinade in the clay pot
  5. Add veggies
  6. Close, seal, set on “stew” and cook for 2-3 hours
For an Asian flair, you can add teriyaki sauce or tamari before cooking. Serve over rice, pasta quinoa or other grain, or just with veggies if you are paleo.

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